La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/7540/
Beer Brat Pasta
Yield: 10 servings
Ingredients
| 1 |
pound |
rigatoni, cooked according to package directions; drain and reserve 1/2 cup of liquid
|
|
|
| 2 |
|
red bell peppers, coarsely chopped
|
|
|
| 1 |
cup |
onion, coarsely chopped
|
|
|
| 4 |
cloves |
garlic, chopped
|
|
|
| 1 |
Tablespoon |
olive oil
|
|
|
| 1 |
package |
(15 ounces) fresh bratwurst
|
|
|
| 1/2 |
cup |
beer
|
|
|
| 15 |
leaves |
fresh basil, stacked, rolled and sliced to make ribbons (chiffonade)
|
|
|
| 1 1/2 |
cups |
(6 ounces) shredded cheddar cheese (divided)
|
|
|
Directions:
Preheat oven to 425 degrees F
Mix red pepper, onion, and garlic with olive oil in a 9 x 13- inch baking dish and roast in oven for 25 minutes; stirring occasionally.
While vegetables roast, remove casing from bratwurst, crumble and brown in a skillet over medium heat until meat is no longer pink. Remove bratwurst and drain on a paper towel; pour fat from skillet.
Add bratwurst and beer to skillet and simmer.
Remove roasted vegetables from oven and immediately add bratwurst and beer. Add basil, pasta, 1 cup of cheese and toss to mix thoroughly. If mixture seems too dry, add some of the reserved pasta water to moisten.
Sprinkle remaining cheese over top and serve.
Source: National Pasta Association www.ilovepasta.org
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/7540/